| emulsify |
To combine fats with vinegar or citric juice into a smooth, stable mixture.
출처: thefoody.com/glossary/glossarye.html
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| emulsification |
The action of breaking up fats, oils and other soils into small particles which are then suspended in a solution.
출처: www.howtocleananything.com/hca_glossay.htm
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| emulsifier |
An ingredient used to bind together substances, such as oil and water, which normally do not mix well. Lecithin, found in egg yolks, and xanthan gum, a commercial emulsifier, are examples.
출처: wgby.org/localprograms/onthemenu/pages/recipes/glo...
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| emulsifier |
holds the oil-based and water-based ingredients together, helping to stabilize the formulation, thereby preventing separation
출처: www.entheos-holistic.com/glossary-terms-ingredient...
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| emulsifier |
An agent that acts to stabilize an emulsion. The emulsifier may make it easier to form an emulsion and to provide stability against aggregation and possibly against coalescence.
출처: www.ucalgary.ca/~schramm/emulsion.htm
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